Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/99275
標題: Antioxidative and Antimelanoma Effects of Various Tea Extracts via a Green Extraction Method
作者: Yihui Chen
Jyun-Yin Huang
Yichi Lin
I-Fan Lin
Yi-Ru Lu
Li-Heng Liu
Hui-Min David Wang
王惠民
Project: Journal of Food Quality, Volume 2018, Article ID 5156073, 6 pages
摘要: 
Tea (Camellia sinensis) contains high level of antioxidant elements and is a well-known beverage consumed worldwide. The purpose of this study is to compare different concentrations of green tea, black tea, oolong tea 861, oolong tea 732, and jasmine green tea. These five types of tea extracts were known to have antioxidative properties, reducing power, and metal ion chelating activity. The current study compared these five extracts in terms of their inhibiting effects on human malignant melanoma: A2058 and A375. To determine the cell viability between normal cell and malignant melanoma cells, an MTT assay was applied to evaluate the cytotoxic potential on human melanoma cells, with all tea extracts showing decreased cell viability with increasing tea extract concentrations. Cytotoxicity on HaCat (normal skin cells) showed no effect on the cell viabilities at lower concentrations of the tea extracts. These results suggest the antioxidative effect of five tea extracts that protect against oxidation and melanoma production, with green tea and jasmine green tea showing the lowest cell viability when tested against malignant melanoma cells.
URI: http://hdl.handle.net/11455/99275
DOI: 10.1155/2018/5156073
Appears in Collections:生醫工程研究所

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